Turkey Burgers Benedict

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 pound ground turkey for four burgers (don't substitute with ground turkey breast. That's just too dry)
2 tsps kosher salt
1 tsp ground black pepper
2 tbsps olive or canola oil
Cooking oil for prepping the grill
4 quarts water for poaching
4 large eggs (keep these in the fridge or cooler until you need them)
1 medium-sized bowl filled half-way with water
2 egg yolks
1 tbsps lemon juice
1 tbsps dijon mustard
4 tbsps cubed unsalted butter, at room temperature
A pinch of kosher salt
4 English Muffins



Preheat your grill. Then, let's start by making the burger patties. Remove the ground turkey from it's package and place in a large bowl, which will make it easier to gently mix the burger mixture. Next, add the salt, black pepper and olive or canola oil. The oil will help keep the burgers moist while grilling. Mix the meat mixture and then form it intofour flat patties and place them on a plate or cooking board and cover with paper towel. Next, brush or wipe some oil onto a clean grill using a rolled up kitchen towel with some cooking oil poured on it. Pour four cups of water into a medium-sized pot and let the water come to a simmer. When this happens, it's about time to get the burgers on the grill. Gently slide the patties off a spatula and onto the grill. As the patties cook, we'll poach the four eggs that will go on top. To do this, remove the four eggs from the cooler or fridge and gently crack them open over the pot of water. All four eggs should fit into the pot of water, but if you only have a small pot, you could poach two eggs at a time. It might be necessary to separate the eggs with a wooden spoon once they're in the water, but otherwise, the poaching should be pretty low-maintenance. The eggs will be at the right doneness after about five minutes in simmering water. If your grill is really fired up and has the water at a slow boil, then the eggs should be ready in four minutes, instead of five. Once the eggs are done (the yolks will be soft), gently remove them with a slotted spoon and put into the bowl of water. Check the turkey burgers. If five minutes have passed since putting them on the grill, then it's time to flip them. We'll now use the pot of water on the grill to make the hollandaise sauce. Find a bowl that fits over the pot but without falling into it. A large, metal mixing bowl works well for this. Pour the egg yolks into the bowl set over the pot, making a double-boiler, and start whisking. After two or three minutes, when the egg yolks appear lighter in color, add the mustard and whisk. After another minute, add the lemon juice. Keep whisking until the sauce is thick enough to coat the back of a spoon. If the sauce gets too thick, add some extra drops of lemon juice. When the sauce reaches the right consistently, remove the bowl from off the pot and set on a flat surface. Drop half of the butter cubes into the sauce and whisk vigorously until the butter is melted. Add the rest of the butter and the salt and whisk vigorously again until all the butter is melted. We won't need the sauce for a few minutes, so put it in the fridge or the cooler. Next, halve four English muffins and place then soft-side down onto the grill until they are slightly toasted. The burgers should be done the same time as the muffins. Remove the food from the grill. It's time to assemble the burgers. Lay out four halves of the muffins and lay a pattie on each one. Next, remove the poached eggs from the bowl of water with a slotted spoon, carefully. Use a paper towel to gently blot any extra water, and place and egg on top of each pattie. Next, spoon a heaping spoonful of hollandaise sauce over each poached egg. Keep spooning the sauce over the burgers until there is none left. Top the burgers with the remaining muffin halves and enjoy!